Makes 4 servings
Have it your way: this entrée can be pleasantly spicy or seriously fiery simply by adjusting the amounts of chili powder, jalapeño pepper, and black pepper.
1 tablespoon olive oil
12 ounces chicken tenders, cut into ½-inch strips
1 green bell pepper, finely chopped
½ cup finely chopped onion
1 tablespoon minced jalapeño chili, or to taste
1 teaspoon minced garlic
1 (14-ounce) can stewed tomatoes with Mexican seasonings, cut into smaller pieces using kitchen shears
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 ½ teaspoons chili powder, or to taste
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
3 cups cooked rice
Heat the oil in a large sauté pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 minutes or until no longer pink on the outside. Stir in the bell pepper, onion, jalapeño chili, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender and the chicken is thoroughly cooked.
Reduce the heat to medium. Stir in the remaining ingredients, except the rice. Heat, stirring occasionally, for 5 minutes or until heated through.